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Saturday, November 12, 2011

Carrot and Fennel Soup

From the kitchen of One Perfect Bite...At risk of life and limb, I'm throwing tradition to the wind and plan to serve a non-traditional feast on Thanksgiving Day. I'm not jaded or blase, I'd just like something different for a change. At some point before the holiday, I'll stuff and roast a turkey. That will guarantee the aromas of the holiday grace my kitchen and assure leftovers for midnight sandwich raids, but the big day itself is going to feature new dishes that we've tried and found to be exceptional. My intent, please God, is to prepare a meal where every course has the socks of the assembled guests going up and down. I plan to start with a soup that was new to us this year. It has quite a pedigree. Amanda Hesser created a chunky version of the soup for The New York Times Magazine and Molly Wizenberg featured a pureed version of it on her blog, Orangette. It is wonderful either way, but I'm going with the pureed version of it for the holiday. I have lovely small cups for creamed soups that I like to use as starters for holiday meals and they are perfect for serving small portions of this vibrant, nearly creamless, soup. It is, of course, delicious, but it has the added virtues of being cheap and easy. While my description is a bit inelegant, it is apt, and the soup is a perfect starter for special meals. It has bright and layered flavors and can be made a day or two ahead of serving, so please hold on to your socks. You are going to love this one. Here's the recipe.

23 comments
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You've got me sold! This would be a great new standard for a Thanksgiving feast. Love that it's (mostly) the veggies that give it the creamy texture. (I've got a turkey thawing as we speak because I am not hosting and won't be getting any leftovers -- and I want 'em!)

Mary, I feel that I now have your "blessing" to branch out this Thanksgiving. I've toyed with the idea for years but didn't want to disappoint family and guests (or do without turkey sandwiches). I'd like to come up with something less wieldy than a turkey to deal with. I'm still looking at recipes, testing some and now depending on you!!

This looks so luscious and creamy -- I love carrot soup and usually put fennel in my cauliflower soup, but I haven't done fennel and carrot before...but I will have to try it soon. What a great soup for Thanksgiving, too!

I'm sold. I never really cared for any of the 'traditional' Thanksgiving foods, not the ones served today anyway. I too will probly roast a turkey but plan on serving fun and delicious foods that aren't main stream.love this soup, I can see it on our dinner table this holiday.xo

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